12/26/2024 7:59:51 AM	FDNT 62 Course Outline as of Fall 2008	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  FDNT 62	Title:  NUTR DIET THERAPY
Full Title:  Nutrition & Diet Therapy
Last Reviewed:11/22/2021

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	3.00	Lecture Scheduled	3.00		17.5 max.	Lecture Scheduled	52.50
Minimum	3.00	Lab Scheduled	0		6 min.	Lab Scheduled	0
		Contact DHR	0			Contact DHR	0
		Contact Total	3.00			Contact Total	52.50
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  105.00

Total Student Learning Hours: 157.50

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly: 

Catalog Description:

Introduction to nutrition and its role in health, disease risk reduction and treatment of disease. Modification of the diet, nutrient intake and mode of nutrient delivery for stress conditions such as diabetes, intestinal tract disorders and diseases of the liver and kidneys. Intended for students in nursing and other health care fields.  

Prerequisites/Corequisites:

Recommended Preparation:
Eligibility for ENGL 100 or ESL 100 and eligibility for MATH 150A or equivalent.

Limits on Enrollment:

Schedule of Classes Information
Description:

Nutrition for health and appropriate diet therapy for stress conditions of disease. Intended for students in nursing and other health care fields.  

(Grade Only)
Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100 and eligibility for MATH 150A or equivalent.
Limits on Enrollment:
Transfer Credit:CSU;
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:		Effective:		Inactive:
Area:
CSU GE:	Transfer Area			Effective:	Inactive:
IGETC:	Transfer Area			Effective:	Inactive:
CSU Transfer:	Transferable	Effective:	Fall 1981	Inactive:
UC Transfer:		Effective:		Inactive:
C-ID:

Certificate/Major Applicable: Both Certificate and Major Applicable

COURSE CONTENT

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:

Upon completion of this course, students will be able to:

1.  Identify ways in which food intake is related to good health.

2.  Recognize and explain factors influencing proper selection and

   preparation of food for nutrients and health.

3.  Choose foods and life style habits that support health and

   reduction of risk for diseases.

4.  Recognize valid sources of nutrition information and evaluate new

   developments in the field of nutrition.

5.  Describe the normal digestive process, risk factors for digestive

   problems and appropriate diet therapy.

6.  Assess a person's energy balance and explain one or more appropriate

   tools for weight management.

7.  Evaluate a personal food intake and identify areas of over and/or

   under nutrition and potential problems related to these deficiencies.

8.  Describe diets appropriate for different stages of the life cycle.

9.  Assess the nutritional needs of a hospitalized patient and recognize

   the rationale behind various modified diets ordered for given

   diseases or surgical conditions.

10. Recognize the relationship of drug and nutrient interaction to

   a patient's nutritional status.

11. Make judgments and draw logical conclusions related to a person's

   dietary intake and nutritional needs.  

Topics and Scope

1.  Introduction to human nutrition

     a.  nutrients and dietary guidelines

     b.  nutrition in health care

     c.  cultural and other influences on food choices

2.  The classification of nutrients and food sources

     a.  carbohydrates, lipids, proteins, vitamins, minerals

     b.  water and electrolytes

3.  Digestion, absorption, and metabolism

     a.  the human body as a dynamic whole (homeostasis)

     b.  diet therapy for diseases related to the GI tract

     c.  energy metabolism; under and over weight

4.  Community nutrition and nutrition in the life cycle

     a.  pregnancy, lactation, infants, children, teens, adults, elderly

     b.  eating disorders

     c.  diseases associated with the elderly

5.  Diet therapy for individuals with

     a.  nutritional assessment

     b.  diet therapy including diabetes, cardiovascular disease, liver

         disease and renal disease

     c.  texturally modified diets

     d.  enteral and parenteral nutrition

     e.  drug/diet interactions

Note:  One-half of course should be basic nutrition and one-half

      diet therapy.  

Assignments:

1.  Evaluate nutrition needs of patients described in case studies and

   write nutrition care plans applying Diet Therapy to these patients.

2.  Nutrient self-studies using computer-generated Diet Analysis and

   evaluation.

3.  Weekly assigned reading in text and related publications.

4.  Two mid-term exams and one comprehensive final.  

Methods of Evaluation/Basis of Grade.

Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.		Writing 10 - 30%
Case studies
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 10 - 20%
Homework problems
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 0 - 0%
None
Exams: All forms of formal testing, other than skill performance exams.		Exams 30 - 50%
Multiple choice, True/false, Matching items, Completion, Short answer
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 15 - 30%
Computer generated Diet Analysis and evaluation.

Representative Textbooks and Materials:

NUTRITION FOR HEALTH & HEALTH CARE, E.N. Whitney, L.K.

DeBruyne, K Pinna, & S. Rolfes; Cengage Learning, 3rd edition, 2007.

A good medical dictionary (e.g. Tabers).  

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